Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
| Winter 2024 to 2025 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
| Summer 2025 | Inclusive | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
MINIMUM NIGHTS: 6
CHRISTMAS/NEW YEARS:7 night minimum.
CHRISTMAS: 1-8 guests @ $65,000. Must end by Dec 26.
NEW YEARS: 1-8 guests @ $70,000. May not start prior to Dec 28.
MASSAGE: The masseuse on board is a Licensed Massage Therapist Each guest is offered 1 massage of their choice during charter.
Extra massages may be arranged at additional cost if time permits. Guests will need to discuss pricing and make arrangements directly with the masseuse.
Location Details
Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details: Legal for BVI charters.
Please use West End, Tortola for Ports
Captain Dan Shivone (Rotational)
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He truly developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina in 2008 and quickly began guiding on the water and sharing his love of nature and the sea. After sailing from North Carolina to the Bahamas on his personal boat, he found his way to the Virgin Islands. He now has over 8 years experience sailing the US and British Virgin Islands on myriad boats. Dan focuses on curating a custom itinerary based on his knowledge of the local waters and the guests requests. Most importantly, he wants everyone to feel safe, relaxed and at home while on vacation.
Captain Lisa Roland
Captain Lisa grew up sailing in Nova Scotia Canada where she fell in love with the sea.
Her years on the water prepared her for an exciting career in yachting and her true love for her work is apparent to anyone onboard. Lisa is one half of Team Ocean Grown, a pairs ocean rowing team competing in the 2023 Talisker Atlantic Challenge, a 3,000nm ocean row raising funds for a maritime education scholarship for former foster youth. There are few things she loves more than sharing her enthusiasm for the sea, both above it and below with others through sailing, diving, educating, learning, and experiencing.
Chef Jade Konst
Born and raised nestled between the mountains and the sea on Canada’s West Coast, Jade found a love for all things ocean at an early age. Her hometown of Vancouver is known for it’s multinational cuisine and spectacular seafood fresh from the Pacific Ocean. There she honed her culinary talents while working in some of the most exclusive resorts the area has to offer. As a Chef, Divemaster and Captain, Jade has worn many hats over a decade of working on yachts, traveling the Caribbean, Eastern Mediterranean and New England. Every new destination she has gathered fresh flavors and new recipes to add to her ever evolving menus. A true mermaid, when not in the galley or on watch you can find her leading the snorkel trip in one of her many colorful tails!
Stew / Masseuse Julianna Leskie
Julianna’s passion for adventure began when she moved to San Francisco to pursue her career in ballet, and fell in love with the Bay Area and all it had to offer. After retiring from her career as a ballet dancer, it was time to eat and drink some of the world’s best food and wine! She enthusiastically entered the world of hospitality, gaining experience in all areas of service, from craft bartending in posh lounges and Michelin dining rooms, to obtaining a sommelier certification and entering restaurant management and wedding coordinating. Expanding on her ability to deliver a memorable guest experience, she decided to pursue the study of massage therapy – where she has undoubtedly found her life’s work, helping clients escape, unwind and relax. This unique combination of skills has led Julianna to find her newest adventure aboard Relentless, allowing her to pursue her personal mission of creating a first-class relaxation experience at sea.
The crew aboard Relentless is excited to welcome guests aboard for another exciting season in the clear blue waters of the Virgin Islands! From visiting the famous beaches and beach bars, to exploring the secret spots that only locals know about, the team is here to cater to guests’ every need providing them with a relaxing vacation, and a lifetime of memories.
Captain Lisa will be onboard
• September 1, 2023 – November 31, 2023
• March 1, 2024 – May 31, 2024
Captain Dan will be onboard
• December 1, 2023 – February 29, 2024
• June 1, 2024 – August 31, 2024
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dan Shivone/Lisa Roland | USA | 1975 | English |
| Crew | Jade Konst | Canadian |
Captain
Lisa
Chef
Jade Knost
Stewardess
Julianna
Captain (rotational)
Dan
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
-Each guest 18 years of age or older is offered 1 massage of their choice during charter.
Extra massages may be arranged at additional cost if time permits. Guests will need to discuss pricing and make arrangements directly with her.
4 person floating dock with chairs
8 underwater lights
Various floats & noodles
Seabob X 2
Wakeboard
Subwing
Tube
Relentless is a 60′ Sunreef with luxury accommodations for 8 guests. She is an up galley, owners edition and has 1 primary king suite with large walk in shower plus 3 spacious queen cabins, all en-suite with stall showers and electric fresh water flush toilets. 32′ smart TVs in all staterooms plus wireless charging pads in all bed side tables.
Salon has backlit marble bar with pop up TV plus all end tables have wireless charging pads
Aft deck lounge and alfresco dining
Fly-bridge with 360 degree view and sun pads
Yamaha bluetooth JL speakers throughout the yacht
32 bottle wine fridge
Full A/C
Berth dimensions:
Owner’s cabin berth is 68’ wide
Other cabin berths are 62’ wide
BREAKFAST
Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.
Shakshuka Skillet;
North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta
Classic Eggs Benedict;
Canadian Bacon, Boat-made Herbed Biscuits, Lemon Hollandaise
West Coast Salmon Hash;
Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado
Grilled Grapefruit;
Honey & Grand Marnier, Toasted Coconut, Bacon Chips
Belgian Waffles;
Vanilla Chantilly Whip, Warm Summer Berry Compote
Pain Perdue;
Boat-made Brioche French Toast, Nutmeg & Passion Fruit Syrup
Dutch Babies;
German Style Pancakes with Lemon Mascarpone, Fresh Blueberries
Full American Breakfast
Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato
Toast & Confiture
LUNCH
Always followed by a cookie of the day!
Braised Beef Short Rib Sandwich;
Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough
Thai Grilled Chicken Skewers;
Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay
Bison Beef Sliders;
boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes
Cochinita Pibil;
Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn
House Specialty Sushi Platter;
Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame
Polenta Crusted Chicken Breast;
Fennel Pollen, Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp
Fusion Tuna Niçoise;
Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam
Mango Prosciutto Flatbread;
Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette
HORS D’OEUVRES
Happy hour delights paired with Julianna’s signature Cocktails!
Phyllo Baked Brie; Boat-made Crusty Baguette, Onion Confiture
Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip
Italian Charcuterie and Olive Board; Boat-made Rosemary Focaccia
Fresh Catch Ceviche; Avocado and Roasted Salsa Roja
Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers
House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas
Chevre and Grapes; Rolled in Pistachios and Gold Foil with Pomegranate Molasses
Rainbow Salad Rolls; Rice Wraps, Edible Flowers, Cashew Nuoc Nam
Foie Gras; Pear pearls, Thyme Phyllo Pillows
DINNER
STARTERS
Caribbean Spiney Lobster Carpaccio;
Lemon Dill Infused Olive Oil, Pickled Shallots, Hawaiian Black Salt
Avocado Cucumber Vichyssoise;
Parmesan Tuille, Herb oil
Californian Vera Cruz;
With Lime Poached Shrimp, Creme Fraiche
Watermelon Feta Salad;
Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette
Tuna à la Tahïtienne;
Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar
Caribbean Cracked Conch Chowder;
Smoked Tomatoes, Sweet Corn Bisque, Dill Foam
Islands Curried Pumpkin Soup:
Garam Masala Spiced with Coconut Cream & Papadum
Melon Caprese Ensalata
Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls
MAIN COURSE
Jamaican Jerk Pork Tenderloin Medallions;
Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus
Five Spice Duck Magret;
Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy
Dukka Crusted Rack of Lamb;
Cauliflower Mash, Labneh, Pomegranate Molasses, Cilantro Mint Espuma
Prosciutto Wrapped Sous-vide Chicken Breast;
Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles
Hemp Heart Crusted Mahi Mahi;
Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille
Sousvide Angus Beef Fillet Minion;
Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps
Sous-Vide Butter Poached Lobster Tail,
Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam
DESSERT
Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel
Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse
Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf
Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans
Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip
Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks
Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream
Bon Appetit!
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